Torta Margherita

• 4 large eggs
• 2 large egg yolks
• 1 pinch salt
• 3/4 cup sugar
• 1 cup flour, all-purpose
• 23 cup flour, all-purpose
• 1/4 cup cocoa powder

1. Combine all but flour.
2. Whisk to mix.
3. Place over simmering water so bowl touches water.
4. Whisk until warm.
5. Remove bowl and whip on hi speed with a whip attachment until light in color and cooled.
6. Volume will increase 4 times over.
7. Sift flour, 1/4 cup at a time, over egg foam.
8. Fold GENTLY with a spatula after each addition to incorporate.
9. keeping as much air as possible in mixture.
10. Pour into prepared pan.
11. Bake 325F (160C) for 30 minutes, until risen, firm to touch and deep golden in color.
12. Invert on rack and carefully remove paper with point of a small knife.
13. Immediately invert to cool, to room temperature.
14. When cooled, may be double wrapped in plastic wrap.

eggs, egg yolks, salt, sugar, flour, flour, cocoa powder

Taken from recipeland.com/recipe/v/torta-margherita-36734 (may not work)